Crusted Pâté (Spain)

Pastry

• 400 g plain flour, plus extra for dusting
• 200 g unsalted butter, diced
• 100 g water, plus extra for soaking
• 1 tsp fine sea salt

Pâté

• 6 - 8 sprigs fresh parsley, leaves only
• 3 tsp pickled green peppercorns
• 2 slices white bread (50 g)
• 100 g button mushrooms
• 900 g pork meat, lean, diced (2 cm)
• 150 g chicken livers, trimmed, cut in pieces
• 3 tsp fine sea salt
• 1 tsp ground black pepper
• 3 large eggs
• 50 g milk
• 20 g oloroso wine
• 50 g foie gras mi-cuit
  of 50 g pork liver paté (chicken or duck)

Assembly

• 3 slices bacon, unsmoked
• 1 egg, beaten
• 3 gelatine leaves
• 350 g water
• 50 g sweet wine (sweet sherry or Madeira)